Serves 12
Directions
- 1Pulse onions, garlic, and olive oil in a food processor.
- 2Combine ground beef, onion-garlic mixture, bread crumbs, paprika, parsley, and dry mint in a bowl and mix well by hand.
- 3Shape the meat mixture into approximately 12 meatballs.
- 4Whisk together tomato sauce, stock, paprika, thyme, salt, and pepper in a separate bowl.
- 5Arrange sliced potatoes in a single layer at the bottom of a casserole dish.
- 6Place the shaped meatballs on top of the potatoes.
- 7Pour the prepared sauce over the meatballs and potatoes.
- 8Cover the dish with foil and bake at 450 degrees Fahrenheit until the potatoes are tender.
Ingredients
- 750 g ground beef
- 1 whole onion
- 1 clove garlic
- 3 tbsp bread crumbs
- 1 tbsp dried mint
- 1/4 cup italian parsley, chopped
- salt (optional)
- pepper (optional)
- 1 tsp paprika
- 1 tbsp olive oil
- 2 cup vegetable or chicken stock
- 2 cup tomato sauce
- 1 tsp paprika
- 1 tsp thyme
- 4 whole russet potato, peeled and cut
Equipment
food processorbowlcasserole dishwhiskknifetongs
Tips
- You can use a mix of beef, pork, and veal for the meatballs.
- The meatballs can be refrigerated before cooking to help them set.
- To dry fresh mint, remove the leaves and leave them on the counter for a few days to a week.
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